A Funny Texture
Move over, oysters—there’s a new delicacy making waves in the Maryland seafood scene, and it’s as sustainable as it is surprising. We’re excited to introduce Jellyfish Bites, the latest ocean-to-table innovation that’s taking our menu to the next level. Lightly briny with a unique, slightly chewy texture, these ocean gems are served fried to perfection, tossed in garlic butter, or even raw for the true seafood purists out there. Think calamari… but with a little more wiggle.
Why jellyfish? As it turns out, they’re an abundant and eco-friendly seafood option, plus they come pre-marinated by the sea itself! We’ve worked closely with local watermen to source the freshest jellies, ensuring each bite delivers the true taste of the Chesapeake Bay (without the sting, of course). Pair them with a crisp white wine and a side of Old Bay aioli for the ultimate Maryland delicacy. Coming soon… just as soon as we convince our chefs to try one. 😆
April Fool’s! While we recognize that some species of jellyfish are eaten and enjoyed, they haven’t made it to our menu quite yet!
Moo-nificent
Miniature dairy cows are no joke. Found all over the world, these little bovines are a fantastic solution for small family farms, homesteaders, and anyone seeking a more sustainable approach to agriculture. With three size classifications ranging from micro-miniature (a petite 36” at the hip) to midsize (42”-48” at the hip), these cows are definitely on the shorter side. The tiniest of them all is so small, you’d probably need to milk it while sitting on the floor.
The mini Jersey cow produces about one to one and a half gallons of milk per milking — a far cry from a standard cow’s hefty 6-10 gallons per day. This makes them perfect for a family’s dairy needs, supplying milk, butter, and cheese, with a little extra for sharing. The best part? Most people agree that the milk is top quality, with a high butterfat content that adds to its value.
One standout breed is the Vechur cow, native to Kerala, India, and one of the smallest cows in the world. Adapted to the tropical climate of its homeland, the Vechur is not only a low-maintenance grazer but also thought to be quite intelligent. These cows were once strong enough to help with plowing fields, and their talents don’t end there. Ayurveda, the ancient Indian system of medicine, endorses Vechur milk for its medicinal properties, claiming that it contains an amino acid that aids in wound healing and can even benefit cardiovascular health. Plus, the milk is reportedly easier to digest due to the smaller size of its fat globules. Talk about a cow with benefits!
And, of course, miniature cows are absolutely adorable, making frequent appearances at fairs, petting zoos, and even prestigious events like the Maryland 5 Star at Fair Hill. In fact, Winnie The Moo from Hannimal Farm became a real ambassador for the breed and even managed to steal a few hearts among the Classic team. Who knew cows could be so udderly adorable?
Fooling Around
Fools can be found all over the world, not just on this amusing day of pranks and jokes.
The origins of the name “fool,” the classic English dessert, are somewhat unclear, but its cheerful nature and frequent appearance on spring menus make it a perfect treat to celebrate one of the most playful days of the year. Unlike its close relative, the trifle, which layers cake or biscuits, a fool forgoes these elements but still delights with a generous helping of fruit and whipped cream or custard. While gooseberries were once the traditional choice, rhubarb and berries have become beloved springtime staples, offering a contrast to the richness of the cream. Stewing, mashing, or macerating the fruit brings out its full flavor, and some cooks like to add crumbled cookies for an extra touch of texture. It’s a dessert that’s as versatile as it is delicious, requiring no mischievous acts to bring smiles to those who indulge.
Ful medames is considered Egypt’s national dish, though it’s enjoyed throughout the Middle East. The essential ingredients of this everyday dish include fava beans, garlic, cumin, tahini, and lemon. Variations of the dish exist across the region: in Ethiopia, hot green peppers are added; in Yemen, tomatoes; and in Aleppo, chilis. The name “ful” means beans in Arabic, while “medames” is derived from the Coptic word for “buried,” referring to the traditional slow-cooking method of burying the pot in hot coals overnight, allowing it to be ready by breakfast. Though typically eaten in the morning, ful medames is sometimes served for lunch as well.
Fava beans can be used fresh, dried, or canned, each with its own group of enthusiasts. A key to preparing a well-seasoned ful is toasting and grinding the cumin seeds, as well as using a mortar and pestle to finely crush the garlic, seeds, and lemon. This process deepens the flavors of the dish. Vegan and nutritious, ful medames is a centuries-old “breakfast of champions” that gives oatmeal a run for its money.
Pholourie is a beloved street food in the Caribbean islands of Trinidad, Tobago, and Guyana. Introduced by Indian indentured laborers who arrived to work on the sugar plantations, it is reminiscent of the popular Indian snack, pakora. The main ingredient, split pea flour, is mixed with regular flour, geera (roasted cumin seed), garlic, onions, and turmeric before being deep-fried. Much like Indian street food, pholourie is often paired with tamarind or mango chutney. This delicious treat is especially popular during the Hindu Holi festival, which celebrates the arrival of spring and the triumph of good over evil.
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From Our Library, Harriet’s Book Pick: The Crop Cycle: Stories with Deep Roots by Shane Mitchell
The Crop Cycle: Stories with Deep Roots is a collection of essays by Shane Mitchell, a James Beard Foundation Food and Culture Journalism Award winner and an At-Large Editor for Saveur magazine. Almost all of the essays were originally published in The Bitter Southerner over a span of more than ten years. Though Mitchell is a New Yorker by birth, her family has deep roots in the South, with ancestors spanning eleven generations and relatives still living on Edisto Island, South Carolina. The narrative is both personal and profound, exploring her connection to the South and her family as well as offering a multi-faceted look at culture, food history, agriculture, and taste.
Mitchell’s journey to writing about Southern food began in an unexpected way. When she was asked to pitch an article she suggested the topic of grits and the editors weren’t interested. But when she explained she hated grits, their response was immediate: they were all in. This irony sparked what would become 11 essays about the essential ingredients in Southern kitchens. These foods serve as entry points into the broader “cycle of life” and much more. In an interview, Mitchell shared how storytelling was a crucial part of island life—what locals often referred to as “telling a lie.” The humor and wisdom of the community infuse the essays, enriching the compelling narratives.
The chapters cover a wide range of southern delicacies, from “Kiss My Grits” and “Hot Wet Goobers” to “Raising Cane” and “Infinite Petals” (a chapter on cumquats). Yet, even with all the captivating stories, I would have bought the book for the recipe card that slipped out as I flipped through the pages. It’s a recipe for extra-thin benne cookies from Mitchell’s cousin Gertrude, typed on an old index card. The instructions warn, while they’re in the oven, “Watch carefully. Don’t get involved in telephone conversations or become engrossed in a TV program.” And advise, “When the cookies have cooled, they slide right off the foil. No tears or regrets.” Thanks, Cousin Gertrude.
From our Kitchen: Fennel & Apple Slaw
Purchasing Manager, Eric Blass
I never liked this dish when I was younger—something about that slight anise flavor just didn’t do it for me. But over time, I’ve realized how well it pairs with rich meats, adding just the right depth without being overpowering. My mom used to make a version of this, and while I didn’t appreciate it back then, now it’s one of my favorites. Funny how tastes change.
1 large fennel bulb
1 large Granny Smith apple
1 tablespoon olive oil
1 tablespoon sherry vinegar
1 tablespoon honey
1 tablespoon fine chopped fennel fronds
Juice from 1 lemon
Salt and pepper to taste
Remove stalks and trim fennel bulb. Quarter Granny Smith apple, trimming edges to create rectangular blocks. Using a mandolin or knife, thinly shave entire fennel bulb and apple into medium sized bowl.Mix olive oil, lemon juice, vinegar, fennel fronds, and honey and whisk until well incorporated. Add dressing mixture to fennel/apple shavings and toss until coated. Salt and pepper to taste.Pairs well with pork or scallops |
